The Best Fig Cake Recipe, Fit for Every Occasion
Picture this: a golden-hued cake, speckled with bits of tender figs, and their syrupy sweetness woven into every bite. That’s what you can expect with this fresh fig cake recipe. It stands as a delightful testament to California’s abundant fig production.
Related: baked feta recipe, fig syrup recipe, how to freeze figs, how to peel figs
As we dive into how to create your own delicious cake at home, it’s worth noting that California proudly wears the crown as the leading producer of commercially grown figs in the United States. The golden state contributes a staggering 98% of the nation’s commercial fig production and 100% of its dried fig production.
This article highlights the gorgeous fig in one of the many delicious fig recipes that you can expect from us.
California Figs: Mother Nature’s Candy
California’s unique climate, characterized by sun-soaked days and cool, refreshing nights, provides an ideal setting for fig trees to thrive. The golden state’s fertile valleys, particularly those in the Central Valley region, host’s expanses of fig orchards where these little honey gems flourish.
Fig Season
Fresh fig season in California starts in late June through through early fall, presenting the world with plump, fresh fruit that’s both flavorful and versatile. This is when they reach their peak.
Fig varieties such as the Black Mission fig, Brown Turkey fig, Calimyrna fig, and Kadota fig thrive here, each bringing its unique flavor and texture to the table. It’s no wonder California boasts such a remarkable share in the commercial fig market in the United States.
Ingredients You’ll Need
Below, are the ingredients that you’ll want to have on before making your delicious recipe. Hint: Take your butter, buttermilk and eggs out of the refrigerator 2 hours before you plan on making this cake. Doing this will allow ample time for them to come to room temperature.
- All-purpose Flour: High-quality all-purpose flour serves as the backbone, contributing to the cake’s tender crumb.
- Baking Soda: This essential ingredient guarantees the cake rising to perfection.
- Salt: To create balance.
- Butter: Unsalted butter adds richness and enhances the cake’s texture.
- Granulated Sugar: Granulated (white) sugar balances the figs’ sweetness while ensuring a moist and tender cake.
- Eggs: Eggs act as binders, contributing to the cake’s structure and delightful texture.
- Vanilla Extract: A touch of pure vanilla extract elevates the cake’s aroma and depth of flavor.
- Buttermilk: Buttermilk adds moisture to the cake, ensuring it stays moist and doesn’t become dry.
- Chopped Fresh Figs: The star of the show, ripe California figs. You can use black mission figs or any other favorite variety. Their natural sweetness and texture infuse this beautiful cake with unparalleled flavor.
See recipe card for quantities.
Step by Step Instructions
You don’t need to be a pastry chef. This is the kind of cake that anyone can make. Below, we’ve added process shots along with step-by-step instructions. Please leave us a comment if you have any questions.
1. In a medium bowl, whisk together flour, baking soda and salt. Set aside.
2. In a large bowl, cream together butter and sugar and mix on high speed for about 3 minutes. If using a stand mixer, place these ingredients in the bowl of an electric mixer and use the paddle attachment.
3. Beat in eggs on medium speed, one at a time. Do this for a few seconds until combined.
4. Mix in vanilla extract. Scrape down the sides of the bowl.
on a wire rack for 30 minutes before removing from the pan. Using a butter knife, gently run it around the edges to separate the cake from the pan. Serve with a dollop of whipped topping and fresh figs.
Recipe Tips and Tricks
For enhanced fig flavor, macerate the ripe figs in a bit of sugar and lemon juice before folding them into the cake batter.
Recipe Variations
- Nutty Twist: Add chopped toasted almonds or walnuts for a delightful crunch and nutty flavor.
- Citrus Zest: Incorporate citrus such as lemon zest or orange for a refreshing, aromatic twist.
- Spice It Up: Enhance the flavor of this simple cake with a pinch of cinnamon or nutmeg.
- Fig Coffee Cake: Make a streusel topping to sprinkle over the top of the cake before placing it in the oven. Use the streusel mixture of butter, brown sugar, white sugar, cinnamon, flour, and salt that we used in our pumpkin bread with cream cheese recipe. It makes the perfect crumb topping that coffee cakes are known for.
- Fig Syrup: Add a drizzle of fig syrup over a slice of cake using our flavorful fig syrup recipe.
- Layered Cake: Double this original recipe to make two cake layers. Use fig preserves as the sweet cake filling.
- Strawberry Delight: One of my favorite things to enjoy this cake with is a bit of strawberry fig jam spread on top.
Recipe Substitutions
- Vanilla Extract: Instead of using vanilla extract, you can use almond extract. If you use almond extract, we recommend only using 1/2 teaspoon.
- Gluten-Free: Use a high-quality gluten-free 1:1 flour blend for a gluten-free version. We recommend one by Bob’s Red Mill. If using a gluten-free flour, you may need to add a bit more liquid to the recipe. Gluten-free flours tend to soak up a lot of the liquids in recipes.
Equipment
- 8-inch Round cake pan or springform pan
- Mixing Bowls
- Whisk
- Hand or stand mixer
- Spatula
Storage Tips
- Store leftover fig cake in an airtight container at room temperature for up to 5 days.
- For longer storage, refrigerate the cake for up to a week.
- You can also freeze the cake for several months. Wrap it securely in plastic wrap and aluminum foil before freezing.
FAQ
Can I use dried figs instead of fresh figs in a fig cake recipe?
While fresh figs are a great choice for this recipe, you can use rehydrated dried figs. Soak them in warm water until they plump up, then drain and proceed with the recipe.
Can I reduce the sugar content in the cake?
Yes, you can reduce the sugar if you prefer a less sweet cake. Just be mindful that it may alter the texture slightly.
One Last Bite
A fig cake recipe is not just a dessert; it’s a celebration of California’s fig bounty and the culmination of nature’s sweetness.
When you find yourself surrounded by fresh California figs, whether at your grocery store or local farmers market, seize the opportunity to take them home with you. Enjoy this delightful fruit in our fig cake recipe that’s worth savoring, one slice at a time.
For even more delicious recipes, you may like these:
Fig Cake Recipe
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup butter, unsalted softened to room temperature
- 1 cup granulated sugar
- 2 eggs room temperature
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1 1/2 cups fresh figs, stemmed and chopped
Instructions
- In a medium bowl, whisk together flour, baking soda and salt. Set aside.
- In a large bowl, cream together butter and sugar and mix on high speed for about 3 minutes. If using a stand mixer, place these ingredients in the bowl of an electric mixer and use the paddle attachment.
- Beat in eggs on medium speed, one at a time. Do this for a few seconds until combined. Mix in vanilla extract. Scrape down the sides of the bowl.
- Gradually add the flour mixture to the butter mixture, alternating with the buttermilk. Start and end with the dry ingredients. Mix until just combined.
- After you wash and stem the figs, chop them into small pieces. Fold chopped figs into the cake batter with a spatula. Coat 8-inch round cake pan with butter and dust with flour. Pour batter into your prepared pan.
- Arrange sliced figs (optional) over the cake batter before placing in the oven. Place cake in the center of the oven on the bottom rack. Bake at 350°F for 1 hour 20 minutes. A toothpick inserted in the center of the cake should come out mostly clean with a few moist crumbs.
- Additionally, you can sprinkle a bit of turbinado sugar over the cake before placing in the oven. This will give your cake more of a golden brown color on top.
- After removing cake from the oven, place it on a wire rack to cool for 30 minutes before removing from the pan. Using a butter knife, gently run it around the edges to separate the cake from the pan. Serve with a dollop of whipped topping and fresh figs.
Did you make this recipe?
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